Salmon Tamales
Ingredients
- 1 0.5 cup red onion, finely diced
- 1 0.5 cup raw salmon, diced
- 2 tbsp canned green chiles, chopped
- 2 tbsp fresh cilantro, finely chopped
- 0.3 tsp salt
- 0.5 tsp freshly ground pepper
- 1 0.5 cup Masa Harina flour
- 0.5 tsp salt, for masa
- 0.5 tsp paprika
- 0.3 tsp ground cumin
- 0.3 tsp cayenne pepper
- 0.8 cup warm water
- 2 tbsp corn oil
- 1 tbsp light sour cream
Instructions
- 1
Make the filling: Cook onion in a covered nonstick skillet over medium heat until soft, about 5 minutes, adding a little water if needed to prevent scorching. Combine cooked onion with salmon, green chiles, cilantro, salt, and pepper. Set aside.
- 2
Make the tamale dough: Combine Masa Harina, salt, paprika, cumin, and cayenne. Mix water and corn oil together and add to dry ingredients. Blend until smooth. Mix in sour cream and knead briefly until dough comes together.
- 3
Divide dough into 6 balls (about 1/3 cup each). Press each ball flat between two sheets of wax paper into a 7-inch circle.
- 4
Remove top wax paper from each circle. Place 1/3 cup filling in the center. Fold the dough up around the filling using the bottom wax paper, wrapping tightly to enclose. Wrap in foil.
- 5
Steam tamales on a rack over boiling water for about 45 to 60 minutes until masa is firm and pulls away cleanly from the foil.
- 6
Serve hot with salsa or sour cream.